Roasted Pork Loin Recipe
Make Roasted Pork Loin Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Roasting Pan and Vegetables (optional)
Pan Sauce (optional)
Method
Pork and Marinade
- 1
Trim and Pat Dry
Remove any excess fat or silver skin from the pork loin with a sharp knife. Pat the pork thoroughly dry with paper towels so the seasoning adheres and the exterior browns.
- 2
Make the Marinade
In a small bowl combine minced garlic, chopped rosemary, chopped thyme, olive oil, Dijon mustard, lemon zest, apple cider vinegar, 2 tsp kosher salt and 1 tsp black pepper. Whisk until emulsified into a paste.
- 3
Coat the Pork
Rub the marinade evenly over the pork loin, pressing it into the surface. If time permits, place the wrapped pork in the refrigerator and marinate for 1–4 hours (or overnight) for deeper flavor. Bring back to room temperature for 30 minutes before roasting.
Roasting Pan and Vegetables (optional)
- 4
Prep Vegetables
Preheat oven to 425°F (220°C). Toss carrots, onion quarters and baby potatoes with 1 tbsp olive oil, 1 tsp salt and 1 tsp black pepper. Spread vegetables in an even layer in a large roasting pan or rimmed baking sheet.
- 5
Sear the Pork (optional but recommended)
Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbsp olive oil and sear the pork loin on all sides until golden brown, about 2 minutes per side. Transfer the seared pork to the center of the vegetable-lined roasting pan (or place vegetables around pork in the skillet).
- 6
Roast
Insert an instant-read meat thermometer into the thickest part of the pork. Roast at 425°F (220°C) until the internal temperature reaches 135°F (57°C) for medium-rare to medium (approximately 20–30 minutes for a 2 lb loin). If you prefer well done, roast to 150°F (66°C). Rotate the pan once halfway through for even browning. Remove pork from oven about 5°F (3°C) below target as it will carryover cook while resting.
- 7
Rest
Transfer the pork loin to a cutting board and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute; internal temperature will rise a few degrees. While resting, you can finish the pan sauce using pan drippings if desired.
Pan Sauce (optional)
- 8
Deglaze
Place the roasting pan or skillet with drippings over medium heat on the stovetop. Add 1 cup white wine or chicken stock to deglaze, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by about half, 3–5 minutes.
- 9
Finish the Sauce
Whisk 1 tsp flour into 1 tbsp softened butter to make a paste (beurre manié). Whisk the paste into the simmering liquid until the sauce thickens slightly, 1–2 minutes. Taste and add 1 tsp honey or brown sugar and a pinch of salt and pepper if needed. Strain the sauce through a fine mesh sieve into a small bowl if you want a smoother sauce.
- 10